Making carb reduced cherry apple pie

Start by preheating the oven to 185 degrees Celsius. Then cut the cherries into small pieces. Also, make 12 thin slices of the apple and set them aside. Cut the rest of the apple into small cubes. Then put the apple cubes and half of the cherries (you will need the other half later) in a large bowl and mix in 1 tablespoon of Steviala Kristal Sweet Vanilla. Put this in a saucepan and let it simmer on high heat for 5 minutes. Keep stirring well. Then remove the saucepan from the heat and set it aside.

Next, mix the eggs with an electric hand mixer or whisk until fluffy. Melt the butter and add it to the eggs along with the applesauce, Steviala Kristal Sweet, and a pinch of salt. Mix briefly until a smooth mixture forms. Then add the almond flour, spelt flour, baking powder, and a pinch of salt. Mix again until a smooth and even batter forms.

Then line the bottom of an 18 cm springform pan with baking paper and grease the edges. Pour 2/3 of the batter over the bottom. Spread the apple-cherry mixture over the middle of the batter. Then pour the remaining batter over the fruit. Finally, decorate the top of the pie with the apple slices.

Bake the carb reduced cherry apple pie in the oven for 40 to 45 minutes. When the pie turns golden brown, it's ready. Then put the remaining cherries in the saucepan and let them simmer again for 5 minutes. Keep stirring well. Then put this in a dish and serve the cherries on or with the carb reduced cherry apple pie.